Tomato paste is an indispensable ingredient for preparing a variety of dishes, giving them a distinctive taste, aroma and color. As a rule, the product versions offered by manufacturers are of doubtful composition and taste is far from ideal. Avoid the use of a poor-quality product will be successful by preparing the tomato yourself.
How to make tomato paste?
Preparing tomato paste at home is not as fast as we would like, but the magnificent result fully compensates for the time and effort spent.
- The billet can be prepared by classical technology by boiling tomato juice to the desired density.
- Accelerate the process of preliminary straining the tomato base with a tissue bag, which is suspended for 12-14 hours.
- Another way to more quickly prepare the billet is to settle the cooked cooked tomato juice: drain the transparent liquid with a hose, leaving only a thick flesh in the pan.
- The made tomato paste with your own hands can be sealed without additives or filled with taste according to the recipe.
How to cook tomato paste from fresh tomato?
Natural pasta made from fresh tomatoes, cooked without any additives, will change the taste characteristics of the usual dishes and, unlike the purchased product, will fill them only with use. As a raw material, it is preferable to use tomatoes that are fleshy and not too juicy, which will make it possible to shorten the preparation time of the billet.
Ingredients:
- tomatoes - 10 kg.
Preparation
- Tomatoes are cut into halves or slices, placed in an enameled container and cooked until softened and peeled off.
- Rub the tomato mass through a fine sieve, separating the seeds and peel.
- Boil the resulting pulp with the juice to the desired density, as it thickens, stirring more often.
- Hot spread a thick paste in sterile jars, tightly seal and place in an inverted form under a warm blanket.
Tomato paste from a canned tomato
Tomato paste is a recipe that can be made not only from fresh tomatoes. Canned tomatoes are suitable for this purpose no less than usual. A ready-made, highly-flavored product is supplemented with seasonings and spices at will and taste, while at the same time garnishing a great sauce for serving pasta, meat, fish, side dishes and other dishes.
Ingredients:
- canned tomatoes - how much is available;
- garlic, spices and spices - to taste.
Preparation
- Canned tomatoes are peeled.
- Grind the fruits in a blender to the state of mashed potatoes. When using canned food in its own juice, tomatoes are used together with juice.
- To obtain a more uniform consistency, the mass is wiped through a fine sieve.
- Dispose of the container with mashed potatoes on fire and boil until most of the moisture evaporates and the thickening of the mass.
- Add spicy and savory additives if desired.
- After the tomato paste boils for another 7-10 minutes, it is closed in a sterile container and warmed up until it cools down.
Turkish tomato paste
The individual cooking technology has Turkish salty - pasta, which is prepared by housewives at home in Turkey. The uniqueness of the recipe in the natural drying of tomato mass in the sun and the evaporation of this manner of moisture. The process of creating a billet is long, but as a result, you can get a natural product that preserves all the vitamins and taste of fresh tomatoes.
Ingredients:
- tomatoes - 20 kg;
- large salt - 2 large handfuls;
- vegetable oil.
Preparation
- Ripe tomatoes are washed, dried and cut into halves or quarters, depending on the size.
- Fold the cut into the enameled basin, pour a little salt and leave in the open sun for 2 days, stirring several times a day and stretching the mass with your hands.
- The tomato mass is punched with a blender, then it is rubbed through a sieve.
- Transfer the resulting mashed potatoes to baking trays or pans and expose them to the sun for another 4-5 days, often stirring to allow moisture to evaporate.
- Ready tomato Turkish pasta is transferred to sterile cans.
- Top poured on a spoon of calcined and cooled vegetable oil and put the workpiece in the cold.
Italian tomato paste - recipe
The Italian recipe for homemade tomato paste, in addition to fresh tomatoes, includes salt and often flavor additives in the form of fragrant herbs: basil, oregano, thyme or a special Italian mix. In addition, in some cases, if desired, the composition includes olive oil, dried or fresh chopped garlic.
Ingredients:
- tomatoes - 10 kg;
- large salt - to taste;
- garlic - 1 head;
- onion - 1-2 pieces;
- Italian dried herbs - 2-3 tbsp. spoons;
- olive oil - 150 ml.
Preparation
- Tomatoes cut into slices, pripuskayut on medium heat to a boil, boil for 15 minutes, grinded through a sieve.
- Fry onion and onion garlic cloves, which are then discarded.
- Add the resulting puree and boil the mass until thick, stirring.
- When ready, the Italian tomato paste is seasoned with herbs and after 5 minutes it is laid out on sterile jars.
Tomato paste for the winter through a meat grinder - recipe
If the finished product does not confuse the presence of seeds, the recipe for cooking tomato paste can be greatly simplified, simply by letting the tomatoes through the meat grinder and avoiding tedious rubbing of the mass. The texture of the billets is adjusted to taste, welding the base to the desired density with frequent stirring.
Ingredients:
- tomatoes - 5 kg;
- salt - to taste.
Preparation
- The washed tomatoes are cut into pieces and passed through a meat grinder.
- Transfuse the mass in an enameled container and boil at least half, at the end of salting.
- The ready hot tomato paste is closed for the winter in sterile cans, wrapped upside down before cooling down.
Spicy tomato paste
Prepared tomato paste at home can be classic to taste without any additives or is filled during cooking with sharpness and piquancy. Add to the composition can be as a ground ready red pepper, and chopped fresh chili pods and grated or squeezed through the press garlic.
Ingredients:
- tomatoes - 5 kg;
- a large salt - 1,5-2 st. spoons;
- garlic - 1 head;
- red ground pepper - 1,5 tsp. or to taste.
Preparation
- Slice and boil for 15 minutes tomatoes, then grind it through a sieve.
- Add pepper, garlic and salt in the puree, boil the mass for several hours until the desired texture and density is obtained.
- Tomato spicy paste is sealed in sterilized containers.
Tomato paste with vinegar for the winter
Not one year will be stored at home even at room temperature tomato paste with vinegar. In addition, the preparation prepared according to the following recipe acquires a harmonious taste, which is very appropriate to complement dishes from meat, other products, will be an excellent basis for sauce for pizza, pasta.
Ingredients:
- tomatoes - 6 kg;
- a large salt - 1.5 tablespoons. spoons;
- sugar - 2 tbsp. spoons;
- onion - 3 pieces;
- Acetic acid - 1 dessert spoon.
Preparation
- Washed and chopped tomatoes, along with chopped onions, are put in a saucepan and boiled for 15 minutes.
- Pass the vegetable mixture through a sieve.
- Add salt to the resulting puree, sugar, boil with stirring until the volume is reduced by half.
- Pour in the vinegar, cook the paste for 5 minutes and cork.
Tomato paste with garlic - recipe
Home-made tomato paste acquires additional flavor, spicy and piquant, ate it with garlic. In a similar composition, the billet is ideal for making sauces, adding to borsch, ragout and other dishes. The ready-made billet can be salted to taste or left as is, corked in jars.
Ingredients:
- tomatoes - 8 kg;
- garlic - 2 heads.
Preparation
- Prepare sliced tomatoes until soft, grind through a sieve.
- To the resulting puree add pre-cleaned and squeezed through the press garlic.
- Have a vessel with a workpiece on a plate and boil at a batch, and at the end of cooking with frequent stirring until thickening and evaporation of most of the moisture.
- Ready tomato paste is corked for the winter.
Sweet Tomato Paste
Preparation of tomato paste at home under the following recipe is not much different from previous versions in terms of technology, but has a slightly different result. Thanks to the addition of sugar, the billet acquires a characteristic sweetness, which will be especially relevant when preparing various dishes.
Ingredients:
- tomatoes - 4 kg;
- large non-iodized salt - to taste;
- sugar - 100 g;
- vinegar 6% - 100 ml;
- onions - 2 pcs.
Preparation
- Cut the washed tomatoes together with the peeled bulbs, put in a suitable container and cook from the moment of boiling for 15 minutes.
- Rub the vegetable mass through a sieve.
- The resulting mashed potatoes are brewed until thick.
- Add sugar, salt, vinegar, heat the paste for another 5-7 minutes, cork in jars.
Concentrated tomato paste
Especially concentrated and thick tomato paste from a tomato at home is the dream of any mistress. Get the desired effect and achieve the ideal texture of the workpiece on the plate is fashionable only by prolonged and tiring welding with continuous stirring. Simplify the task of cooking tomato in the oven.
Ingredients:
- tomatoes - 5 kg.
Preparation
- Tomatoes, washed, cut, boiled for 15 minutes, grinded through a sieve.
- The resulting mashed potatoes are poured into deep forms or baking sheets and placed in a heated to 160 degree oven for 4-5 hours, stirring occasionally.
- Ready paste is packaged on sterile jars.
Tomato paste in multivark
Elementary tomato paste is prepared in a multivariate . In this case, it will be possible to reduce the amount of necessary stirring of tomato mass several times during evaporation of the liquid. It is important to keep the device cover open. The preparation time of the billet is determined independently, depending on the desired density.
Ingredients:
- tomatoes - 3 kg;
- Salt is not iodized - to taste.
Preparation
- Tomatoes are cut into pieces, loaded into a bowl and kept on "Stewing" with the lid closed for 30 minutes.
- Rub the mass through a sieve, return to a bowl of mashed potatoes with juice, which is boiled on "Baking" with the lid open to the desired density.
- Salve the paste, cork in a sterile container.
Tomato paste in pressure cooker
The preparation of tomato paste in a mechanical pressure cooker does not differ from that which is cooked in a normal pan in view of the fact that it requires cooking with the lid open for evaporation of the liquid. The electric appliance can double the process of steaming tomato sliced, which is traditionally grinded through a sieve and is welded already with the lid open.
Ingredients:
- tomatoes - 3 kg;
- vinegar - 1 tbsp. a spoon;
- salt is not iodized, sugar is to taste.
Preparation
- The washed tomatoes are shredded in slices, laid in a pressure cooker and cooked until soft.
- Rub the vegetable base through a sieve, the cake is thrown away, and the puree is boiled to the desired density.
- Add salt and sugar to taste, add vinegar, cork in cans.